Most of us learn to cook by watching a parent or caregiver, then classes in school or perhaps places we have worked, but I always find it interesting to watch tips from people who work in professional kitchens as they usually have shortcuts for time and to reduce waste.
Although the title of his video indicates 10, I think he counts the first two as one tip since they are both herbs, but there are really 11.
The tips are:
- Chopping herbs for maximum flavor
- Chop Coriander/Cilantro
- Ripen fruit quickly with a banana and a paper bag.
- Peel and cut a mango quickly
- Get rid of heat from chilis on your finger with lemon juice.
- Boil potatoes starting with cold water
- Peeling a Kiwi
- Cutting a Bell Pepper
- Check if a pineapple is ripe
- Scoring meat to cook faster and allow marinades to infuse
- Stop apples and avocados from going brown with lemon juice
While I already knew a few of these, like 1, 5, 10 and 11, some will be a challenge to teach an old dog (me) new tricks.
For example, I grew up seeing potatoes added to boiling water, not cold.
In chopping bell peppers, my mom just chopped it in half, removed the seeds from both sides then diced them. When I had to do a lot of them as a prep cook, I cut around the center to remove the center and seeds then chopped the peppers into halves, then quarters.
I have never cut a fresh mango before and the only time I did a kiwi was pre-internet for a fruit pizza and hacked the heck out of it to get the peel off; Gordon's method is exponentially easier and I am sure a lot quicker.
Are there any tips he shared do you think you would find useful? What are some habits you have that would be hard to change because you have learned a different way?
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